Meet Our Head Chef: Zachary Crossman
Chef Zachary picking flowers for the meals he creates.
There’s something special about food that’s prepared with intention—and at 15th Street Farm, that intention begins with community, connection, and the land. We’re thrilled to introduce the creative force behind our kitchen: Chef Zachary Crossman, our new head chef who brings both global flavors and deep local roots to every dish.
From “Marsh Town” to Farm Table
Chef Zach grew up in Rowley, Massachusetts—just north of Boston. As the only boy among four siblings, he found joy and focus in cooking from a young age. Inspired by culinary icons like Alton Brown and encouraged by a home economics teacher who helped “seal the deal,” Zach knew early on that the kitchen was where he belonged.
But food wasn’t his only calling. As an Eagle Scout, Zach led a book donation project for his local library, highlighting his early passion for teaching, service, and giving back. That same passion shines today in his educational classes at the farm.
A Culinary Journey Around the World
Chef Zach attended college in Rhode Island and spent time abroad in England, where he expanded his culinary horizons and taught classes while studying. He traveled widely—visiting the Netherlands, Ireland, Paris, and even attempting to visit his family’s home island in Greece (a ferry strike got in the way!). His family’s roots span continents, including Nepal and China, adding depth to his understanding of global flavors and cooking styles.
After graduation, he took a month and a half to travel across the U.S., eventually settling in Florida to be closer to family. Here, he worked at ZooTampa and forged lasting connections—including a chance encounter with Rene J. Marquis, now President of the American Culinary Federation (ACF), sparked by a conversation over a “Deflategate” pin.
Building Community Through Food
That connection opened new doors, including time working with Wat Thai Temple of Tampa Bay, where Chef Zach helped prepare food markets alongside temple volunteers for five years. His journey continued through Suncoast Food Brokerage, where he was introduced to 15th Street Farm by Stephanie from Mother Kombucha.
Originally invited as a guest chef, Chef Zach’s passion for sustainable food systems, education, and hands-on community experiences quickly made it clear—he belonged here. Now our full-time farm chef, he brings his knowledge, heart, and high-level culinary skill to every brunch, dinner, and community event we host.
The Flavors He Loves
Chef Zach’s favorite dishes reflect his global palate—massaman curry with cucumber salad, savory peanut and potato chicken, and extra-spicy papaya salad are just a few. At home, he enjoys experimenting with new creations and making ice cream in various forms.
When he’s not at the farm, you might find him kayaking at local springs, heading to the Carolinas for a dose of elevation, or cheering on the Boston Celtics. (Oh, and he loves Highland cows—yes, really!)
Here’s something you might not expect: Chef Zach is also a skilled ice carver! For three years, he’s competed in ice sculpting competitions in Indiana. It’s just one more way his creativity takes shape.
Honored and Grateful
In 2024, Chef Zach was honored as the American Culinary Federation’s Partner of the Year—a recognition of his outstanding leadership and culinary contributions to the community.
We are beyond grateful to have Chef Zach as part of our team. His dedication to food as education, nourishment, and joy is exactly what 15th Street Farm is all about.
Please help us welcome Chef Zachary Crossman to the farm. If you haven’t had his food yet, come visit. You’ll not only taste something incredible—you’ll leave with a story, a recipe, and a deeper connection to your food.
